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Rhubarb and Mango Crisp

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.4721
Energy (kCal)2058.3083
Carbohydrates (g)293.9253
Total fats (g)93.9056
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 350 degrees F. | 2. Grease a 9" x 9" baking dish. | 3. In a large bowl, combine the granulated sugar and cornstarch. | 4. Add the rhubarb, mangoes, lemon juice, lemon zest and ginger; toss to combine. | 5. In a food processor combine the oats, flour and butter. | 6. Pulse several times until the mixture resembles coarse meal. | 7. Transfer to a medium bowl and stir in the brown sugar and coconut. | 8. Pour the fruit into the greased baking dish. | 9. Mound the topping over the filling, covering it completely. | 10. Bake for 40 to 45 minutes until the filling is bubbly and the topping is golden. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1/3 cup granulated 106.6 20.0027 3.3367 1.6640000000000001
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    rhubarb 3 cups chopped 76.86 16.6164 3.2939999999999996 0.732
    mango 2 peeled cored cubed 198.0 49.434 2.7060000000000004 1.254
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    lemon zest 1 tablespoon - - - -
    ginger 1 teaspoon minced 1.6 0.3554 0.0364 0.015
    cooking oat 1 cup rolled - - - -
    purpose flour 1/2 cup - - - -
    butter 2/3 cup chilled cut 912.0 41.903999999999996 28.496 76.8
    brown sugar 2/3 cup 557.3333 143.8653 0.17600000000000002 0.0
    coconut 1/2 cup 141.6 6.0920000000000005 1.3319999999999999 13.395999999999999

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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